View source for Grilled Steak and Asparagus Salad with Hoisin Sauce

{{RecipeSummary
|PrepTime=30 min
|CookTime=n/a
|Source=[http://www.epicurious.com/recipes/food/views/Grilled-Steak-and-Asparagus-Salad-with-Hoisin-Vinaigrette-5663 Epicurious.com]
|Rating=Very Good
|Yield=6 servings
}}
=== Ingredients ===
* 1 tablespoon black peppercorns
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 1 1-pound top sirloin steak (about 1 inch thick)
* Nonstick olive oil spray

* 1 1/4 pounds thin asparagus spears, trimmed
* 3 thin red onion slices

* Orange slices

==== Vinaigrette ====
* 1/4 cup hoisin sauce
* 1/4 cup white wine vinegar
* 1/4 cup canned low-salt chicken broth
* 2 tablespoons olive oil
* 4 teaspoons minced peeled fresh ginger
* 1 tablespoon soy sauce
* 2 teaspoons hot Chinese-style mustard or Dijon mustard

=== Preparation ===
==== Make vinaigrette ====
Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)

==== Make salad ====
Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.

Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.

Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.

Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices. 

[[Category:Salads]]
[[Category:Very Good]]